Old friends helped record the above episode of “From the Land to the Table”, shown on local TV back in 2007. (Apparently, they’re still playing re-runs!). Ah, secrets for making vegetarian Black Bean Chili! or enchiladas…
The beauty of this recipe is: It’s ideal for bulk cooking. It will cook up well in a big batch; just scoop 1/2 c. portions onto plastic wrap and freeze for future meals. It starts out thick; for Chili, just add water when heating up, to desired thickness. Top with grated cheese, sour cream, and fresh chopped tomatoes as desired. The filling is versatile; use for burritos, tostadas, and enchiladas.
Skip using chicken stock or adding cheese, to make this a vegan entree. Still full of flavor! Serves 6-8.
- 1 lb. black beans
- 3 to 4 c. chopped yellow onions
- 2 TBS. minced garlic
- 3 to 4 TBS. olive oil
- 1/4 c. dry basil
- 1/4 c. oregano
- 2 TBS. whole cumin seed
- 1/2 c. tomato paste
- 1 TBS. salt
- 1 TBS. paprika 1/4 tsp. cayenne
- 1/3 c. flour
- 1 TBS. paprika
- 1-2 TBS. Chile Powder
- 1 tsp. salt
- 1 1/2 pt. hot chicken stock or water (optional—substitute tomato juice for liquid)
- 10 corn tortillas (or more or less)
Black Bean Filling
1. Bring approx. 2 qt. water to a boil, then add and simmer 1-2 hours until tender: > 1 lb. black beans
2. Strain cooked beans, return to pot and mash some with potato masher. Set aside. In iron skillet, sauté the following on med. heat until tender (an hour or so): > 3 to 4 c. chopped yellow onions > 2 TBS. minced garlic > 3 to 4 TBS. olive oil
3. Cover onions with a lid at first, so they “sweat” and cook down quicker. Stir occasionally, turning heat down as necessary. Meanwhile, in a hot, dry skillet, stir the following until toasted, setting aside when done: > 1/4 c. dry basil > 1/4 c. oregano > 2 TBS. whole cumin seed
4. Finally, mix the following all together: > Cooked, mashed beans > Sautéed onions/garlic > Toasted herb mix > 1/2 c. tomato paste > 1 TBS. salt > 1 TBS. paprika > 1/4 tsp. cayenne
Make this completely vegetarian by omitting the chicken stock. It will still have plenty of flavor.
1. Mix dry ingredients together: > 1/3 c. flour > 1 TBS. paprika > 1-2 TBS. Chile Powder > 1 tsp. salt
2. Add and mix in well: > 1/3 c. oil
3. Then add: > 1 1/3 pt. hot chicken stock or water (optional—substitute canned tomato juice)
4. Bring mixture to a boil, boil 2 minutes, turn off heat.
Black Bean Enchiladas
1. Sear in hot skillet in a bit of olive oil: > 10 corn tortillas (or more or less)
2. Lay out on board and fill with 1/4 c. Black Bean Chile Mix. Roll up, place in 13x 9 inch pan. Pour Red Sauce over, add 3/4 lb. or so cheddar cheese (grated or sliced in strips). Bake at 375 degrees, 20 minutes or so, until bubbly and golden on top. Top with sour cream or guacamole if desired, or cilantro garnish.